Blackstone Fish Tacos Recipe

If you’re craving fresh, bold flavors served on a sizzling hot griddle, look no further than these Blackstone Fish Tacos. Juicy tilapia filets meet crisp veggies, a zingy chili-lime sauce, and pillowy corn tortillas, all charred to perfection on your trusty Blackstone grill. This street-style taco recipe brings the seaside taqueria straight to your backyard, combining vibrant colors and bright flavors with unbeatable crispiness and freshness. Whether it’s the lively crunch of cabbage, a sprinkle of cotija, or that irresistible drizzle of spicy sauce, every bite will make you want to fire up your griddle again and again for Blackstone Fish Tacos.

Ingredients You’ll Need

The beauty of Blackstone Fish Tacos lies in simple ingredients that pack a punch in both flavor and texture. Each staple in this recipe—from delicate tilapia to zesty limes—plays a starring role in making these tacos so unforgettable.

• Tilapia Filets: A mild, flaky fish that cooks up beautifully on the Blackstone, soaking up the spices while staying tender.
• Avocado Oil: High heat-tolerant and slightly nutty, this oil ensures your fish is seared, not steamed.
• Lime (juiced): Brings a tart brightness that wakes up the spices and balances the richness of the fish.
• Chili Powder: Adds a warm, smoky kick—the foundation for the fish’s flavor.
• Garlic Powder: Aromatic and savory, infusing the fish and sauce alike with depth.
• Salt: Essentials like salt bring out all those delicious flavors—you won’t want to skimp.
• Mini Corn Tortillas (street taco size): These double up as the perfect sturdy yet tender shell to cradle every tasty bite.
• Butter: Melts into the tortillas on the grill, locking in warmth and golden crustiness.
• Sour Cream (for sauce): Brings silky tang and coolness to counter the spice.
• Lime (for sauce): A squeeze in the sauce gives it incredible zip.
• Mayonnaise (for sauce): The secret to that impossibly creamy, luscious taco sauce.
• Garlic Powder (for sauce): Extra dash deepens the flavor of the sauce.
• Sriracha Sauce: Just the right amount of heat and a whisper of sweetness to make the sauce addicting.
• Purple Cabbage (shredded): Provides that signature crunch and a pop of color.
• Avocados (sliced): Creamy, buttery, and essential for that California taco vibe.
• Roma Tomatoes (diced): Bring juicy freshness and balance to each bite.
• Red Onion (sliced): Crisp, sharp, and adds a pretty bite of color.
• Cilantro (chopped): Herby, aromatic, and so refreshing on top.
• Cotija Cheese (grated): Crumbly, salty, and the finishing touch for authentic flavor.
• Lime Wedges: A final fresh spritz before diving in brightens every taco.

How to Make Blackstone Fish Tacos

Step 1: Preheat Your Blackstone Grill

Start by getting your Blackstone griddle nice and hot. Set it to medium-high heat, aiming for around 400 degrees F—this temperature is ideal for giving your fish a delicious sear while keeping it tender inside. The anticipation will start to build as you hear that first sizzle!

Step 2: Marinate the Tilapia

Lay out your tilapia filets on a plate and drizzle them generously with avocado oil and fresh lime juice. Then sprinkle over the chili powder, garlic powder, and salt. Gently rub the seasonings into both sides for an even coating. This quick marinade lets the fish soak up bold flavors while the griddle heats up.

Step 3: Prepare the Blackstone Grill Surface

Add a swirl of avocado oil directly onto the hot Blackstone, then use a spatula to spread it evenly across the cooking area. This thin layer keeps the tilapia from sticking while letting it develop that beautiful, golden crust.

Step 4: Cook the Fish

Place the seasoned tilapia on one side of the grill. Let them cook undisturbed for 3-4 minutes per side until they develop a slight browning and flake easily with a fork. The grill’s open surface will give your fish irresistible edges and just the right amount of char.

Step 5: Rest and Slice the Fish

Transfer the cooked fish to a clean plate and let it rest for five minutes. Resting helps it stay moist and makes it easier to cut. After resting, slice the tilapia into large chunks—perfect for tucking generously into each tortilla.

Step 6: Mix the Taco Sauce

In a small bowl, combine the sour cream, lime juice, mayonnaise, garlic powder, and a teaspoon of sriracha. Stir the sauce until smooth and taste for your spice preference. It should be creamy with just the right zip to bring all the Blackstone Fish Tacos flavors together.

Step 7: Toast the Tortillas

Add butter to the other side of the grill, letting it melt until bubbly. Place the mini corn tortillas onto the buttery griddle and toast each side for about a minute. You’re looking for warm, slightly crispy tortillas with golden brown spots—you’ll never want to skip this step again!

Step 8: Assemble the Tacos

Double up the corn tortillas for each taco to make them sturdy. Layer on the fish, drizzle with your homemade sauce, and pile high with cabbage, avocados, diced tomatoes, red onion, cilantro, and cotija cheese. Finish with a generous squeeze of fresh lime juice for that final burst of citrusy brightness.

Step 9: Serve and Enjoy

Serve the Blackstone Fish Tacos immediately while they’re warm. Each bite is a juicy, crunchy, saucy celebration—so dig in and enjoy the burst of flavors with good company!

How to Serve Blackstone Fish Tacos

Garnishes

The right toppings can make each taco shine. Add a generous sprinkle of cotija cheese, freshly chopped cilantro, and extra lime wedges for squeezing. Even a few slices of jalapeño or radish can add visual pop and a kick of flavor for anyone who likes some heat.

Side Dishes

Blackstone Fish Tacos pair beautifully with classic sides. Try them alongside Mexican-style street corn, a crisp cucumber slaw, or black bean salad. Even a simple bowl of tortilla chips and fresh guacamole turns this meal into a colorful feast worthy of any summer gathering.

Creative Ways to Present

Serve these tacos platter-style, lined up on a rustic wooden board, or make a fun taco bar where everyone can customize their toppings. For picnics or parties, mini taco holders or parchment wrappers keep each taco perfectly assembled and mess-free.

Make Ahead and Storage

Storing Leftovers

Let any extra fish cool completely, then transfer to an airtight container and refrigerate for up to two days. Store toppings and tortillas separately to keep everything as fresh as possible when you return for round two.

Freezing

Tilapia freezes well. Place cooled, cooked fish in a single layer, then freeze in a well-sealed bag or container for up to one month. Skip freezing the veggies and tortillas; they taste much better when fresh!

Reheating

Warm leftover fish gently in a skillet or on the Blackstone over medium heat until hot. For the best flavor, flash the tortillas on the hot griddle with a touch of butter, then assemble your tacos as you did the first time for the freshest texture.

FAQs

Are Blackstone Fish Tacos spicy?

These tacos have a gentle heat thanks to the chili powder and sriracha sauce, but the flavors are bright rather than overly fiery. Adjust the sauce’s sriracha or use less chili powder if you prefer a milder version.

Can I use a different type of fish?

Absolutely! While tilapia cooks quickly and stays tender, you can also try mahi mahi, cod, or even salmon for a different twist. Just adjust the cook time based on the thickness of your filets.

What if I don’t have a Blackstone grill?

You can make Blackstone Fish Tacos on any flat-top griddle or even a large skillet on your stovetop. The key is maintaining medium-high heat to get that perfect sear.

How can I make these tacos gluten-free?

The recipe already uses corn tortillas, which are naturally gluten-free. Just double-check that your spices and sauces don’t contain any added gluten, and you’re all set!

Can I prepare the sauce ahead of time?

Yes! The sauce keeps well in the refrigerator for up to three days, so you can make it in advance and have it ready for a quick taco night or entertaining guests.

Final Thoughts

If you’re ready for a taco night that feels like a beachside fiesta, these Blackstone Fish Tacos won’t let you down. The mix of savory grilled tilapia, vibrant toppings, and tangy sauce is sure to win over anyone at the table. Give them a try—you just might discover your new favorite way to use your Blackstone!

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